Hi everyone, When it comes time for potatoes, peppers, and larger items, I need to grab my Misono 240mm gyuto, or my 170mm Blue#2 Moritaka Santoku. I remember when I first bought my Misono, everyone told said that you use a Gyuto for 80%+ of tasks, and that 240mm was DEFINITELY the way to go. Well, all I have to say is that is wrong - for me at least given the knives I have. Is it because I hate the knife? Is 240mm too long for me? Would 210mm be more comfortable for me? Do I dislike western style handles? I also find I can't get my Misono nearly as sharp as my Moritaka, which cuts peppers and onions like BUTTER. My Gesshin Ginga 150mm stainless petty also cuts without effort, but the Misono requires some decent downward force. It wedges. The spine and choil are razor sharp and give me calluses if I prep for a 1/2 hr. It actually doesn't react as badly as its reputation would tell you, but I find myself reaching for one of the other two knives, if I can. And that's a shame. I love the look of the knife, but DAMN is it uncomfortable to hold. I know I could relieve it, but I'm lazy. So, now I'm looking for a new Gyuto. I have a few criteria/wants: - Wa handle - Carbon steel, preferably san-mai for reduced maintenance - Relieved spine/choil - Not overly flat profile (I chop infrequently. Usually push cut, some pull cut, rock with garlic/herbs) - Budget of $200-$300 USD Based on this, the knives that really seem to pop out are Kochi 240mm Gyuto (Either Kurouchi or Migaki) or Masakage Yuki 240mm. I'm a little worried about thin those knives are, but I'm looking for other recommendations and would like to hear peoples opinions. I've bought from Jon before and loved the experience. Other things to note: - Live in Canada, but have PO box in Niagara Falls, USA - Right-handed - Pinch grip - Home cook. make 4-5 meals a week at home - Lots of meat and veggies. I was considering buying a 270mm Suji, but I figured I should LOVE my gyuto first. In summer I do a lot of BBQ, so meat butchery is common - Have 1.5k and 5k stones - My Moritaka leaves a brownish color on onions when I cut them. That's probably just because I need to force a patina, but guidance on that would help! Thanks!!